Issue link: https://maltatoday.uberflip.com/i/1376560
maltatoday | SUNDAY • 23 MAY 2021 10 FOOD Pan roasted lamb rump with cucumber salad and gremolata Recipe by Alain James Grech / Gourmet Challenge Thursdays at 6:30pm on TVM Repeats Monday at 2.00pm on TVM2 Friday at 5.30pm on TVM2 gourmettoday.recipes Facebook @gourmetchallenge • 3 lamb rumps off the bone, fat cap on • Vegetable oil • Salt • Pepper • 80g butter • 1 sprig thyme • 1 sprig rosemary • 2 chopped shallots • 1 clove garlic • 100ml white wine • 100ml water FOR THE LAMB METHOD 1. Pan-fry the lamb on the fat until crispy, flip and add the garlic, herbs and butter and baste on low heat. 2. Place lamb on a tray and bake for 10 min- utes at 180 º C. 3. In the same pan, add the onions and lamb trimmings and fry well, add white wine and reduce, add water and reduce, add the but- ter cubes and seasoning in the sauce and pass through a fine sieve. 4. Rest the lamb for 10 minutes until core temperature of 54 º C to 60 º C is reached. • 100ml olive oil • 50g tossed pine nuts • 1 bunch mint • 1 bunch parsley • ½ clove garlic, minced FOR THE GREMOLATA • 1 large cucumber • 100g Greek yogurt • ½ clove garlic, minced • 1 tbsp white vinegar • 1 bunch of mint FOR THE CUCUMBER SALAD THE GREMOLATA 1. Chop everything and mix with olive oil sea- son with salt and pepper. THE CUCUMBER SALAD 1. Mix the yogurt with the vinegar, chopped mint and garlic. Season. 2. Make cucumber ribbons using a potato peeler and mix with yogurt mix. 3. To assemble the dish, place cucumber salad on plates, slice the lamb and place on nap- kin to remove extra juices. Place lamb neat- ly on plates, garnish with gremolata and finish with the lamb sauce.